Crispy Sesame Chicken with a Sticky Asian Sauce
This crispy sesame chicken coated in a sticky Asian-style sauce is sweet, tangy, savory, and just the right amount of spicy—better than takeout and ready in 30 minutes.
Equipment
- 1 Mixing bowl Large
- 1 Frying pan Use wide pan for frying chicken in batches
- 1 Saucepan For thickening sticky sauce
Ingredients
Main Ingredients
- 5 tablespoon vegetable oil
- 2 eggs lightly beaten
- 3 tablespoon cornflour (cornstarch)
- 10 tablespoon plain (all-purpose) flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic salt
- 2 teaspoon paprika
- 3 chicken breast fillets chopped bite-size
- 1 tablespoon sesame oil optional but does add nice flavor
- 2 cloves garlic peeled and minced
- 1 tablespoon Chinese rice vinegar white wine vinegar works too
- 2 tablespoon honey
- 2 tablespoon sweet chilli sauce adjust for your spice love
- 3 tablespoon ketchup
- 2 tablespoon brown sugar
- 4 tablespoon soy sauce
- boiled rice for serving
- 2 tablespoon sesame seeds
- 1 bunch spring onions/scallions chopped for garnish
Instructions
Instructions
- Mix cornflour, flour, salt, pepper, garlic salt, and paprika in a bowl.
- Dip chicken in eggs then dredge in flour mix. Coat well.
- Heat vegetable oil in a pan and fry chicken in batches 5–6 minutes until golden and crispy.
- While frying, start sauce in another pan. Heat sesame oil (optional), then add garlic, vinegar, honey, sweet chili sauce, ketchup, brown sugar, and soy sauce.
- Simmer sauce until thickened.
- Toss crispy chicken into sauce pan and coat each piece well. Cook for an additional 1-2 minutes.
- Serve hot with boiled rice, sesame seeds, and chopped scallions.
Notes
For a lighter version, bake or pressure cook the chicken chunks instead of frying. Store leftover sauce and chicken separately for best texture when reheating.